Introduction: Watermelon Fish Tacos With Adobo Sauce

It's hard to beat beer-battered deep-fried fish tacos but this recipe is a lighter, healthier version that calls for grilling the fish instead. It's delicious and incredibly refreshing on a hot summers day.

Step 1: Marinade the Fish

You can't have fish tacos without the fish.


  1. 1lb Fish for grilling (This time I used swordfish and shrimp but you can really use your preference of fish)
  2. 2 tsp Salt
  3. 2 tsp Herbes de provence
  4. 1 tsp Garlic powder
  5. 1 tsp Paprika
  6. 1 tbsp Cooking oil


  • Trim any skin or bones from the fish and cut into 1 inch cubes.
  • For the shrimp make sure it's been shelled and cut the tail off if necessary
  • Toss with the oil and other ingredients and allow to sit for 1-2 hours
  • Before cooking put the fish cubes and shrimp on skewers to make it easier to handle on the grill.

Step 2: Watermelon Slaw With Chervil

Watermelon Slaw with Chervil

  1. 1 Small-medium watermelon
  2. 1/2 cup Finely chopped chervil
  3. 1 Tomato de-seeded and finely chopped
  4. 2 cups sliced cabbage
  5. Juice of 1/2 lime.


  • Chop the watermelon into manageable chunks and grate into a colander over a bowl
  • Allow the juice of the watermelon to drain for about 30 mins (you can use the juice for cocktails or anything you like)
  • Once the watermelon has drained toss with the rest of the ingredients in a bowl.

Step 3: Adobo Sauce

Adobo Sauce

  1. 1 Small tin of chipotle peppers in adobo
  2. 1 Cup Greek yogurt or sour cream
  3. 1/4 Cup mayonnaise

Alternative Sauce (if you can't get the chipotle peppers)

  1. 1 Cup Greek yogurt or sour cream
  2. 1/4 Cup mayonnaise
  3. 1/4 Cup ketchup
  4. 1 tbsp Sriracha
  5. 2 Cloves of garlic crushed
  6. 1 tsp Salt
  7. 1 tsp Paprika
  8. 1 tsp Chilli powder
  9. 1 tbsp Agave nectar


  • Adobo sauce:
  • Drain the adobo from the can into a small bowl
  • De-seed 3-5 chipotle peppers then finely chop and add to the bowl
  • (you can use more or less peppers depending on how spicy you want your sauce)
  • Add the yogurt and mayonnaise and mix
  • Alternative sauce:
  • Simply mix all the ingredients together in a bowl

Step 4: Fire Up the Grill

  • Light a grill and set to medium heat
  • Heat some flour tortillas about 20-30 secs a side
  • Place the fish skewers on the grill
  • Cook the swordfish for 3 mins per side
  • Cook the shrimp for 2-3 mins per side
  • You want to be careful and time the fish as it will cook pretty quickIy and could dry out easily
  • I would also recommend only turning the fish once as it is fairly delicate and can fall apart if you turn it too often

Step 5: Serve

Serve the fish on the hot flour tortillas with the watermelon slaw and adobo sauce.

Garnish with cotija cheese and some chervil leaves.


Ferrous Chef: Watermelon

Third Prize in the
Ferrous Chef: Watermelon